The Restaurant

I am delighted to announce that my new restaurant, BISTRO LQ, has opened its doors. Larger and more centrally located than my previous endeavor, this new space offer a mix of outdoor and indoor dining, with more room to enjoy its distinctive menu. And this time, we actually have luxuries like air conditioning, a wine list and a real kitchen!

My Spring Menu will roll out on March 17 2010- I can't wait for you to sample the new dishes I have created for this wonderful time of year.  Everyone's already talking about my new Escargot Pizza, and the Corn Profiterolle Maine Lobster dish is an exciting overture that started out as a dessert recipe and ended up as a savory!  Also, we are working on a new version of "pieds Paquets (slow cooked lamb trotters), and with spring the soft shell crabs, the live crayfish and fresh Morels will be making an appearance. Wasabi marshmallows, Rabbit meatballs with Parpadelle pasta, stuffed Veal breast, and many other new exciting dishes are being tested...it is an exciting time of the year!

My biggest surprise will be the introduction of sunday Supper special menus.  I invite you to follow me on Facebook - or you can sign up elsewhere on this web site to receive email updates-

It is an exciting time here at Bistro LQ, and I am thrilled that you are planning to share these great times with us!  I thank everyone from the bottom of my heart for your support and enthusiasm.

 

- Laurent Quenioux     

 

P.S.  Also I want to introduce you to Eric Bouty, your Host at Bistro LQ. Born and raised in the South-West of France where there is an emphasis on rich flavors, Eric has always been excited by wining and dining, and naturally he dreamed of forging a career in the industry. Since leaving Toulouse for Paris to start his great adventure in the culinary world, he has worked with and learned from some of the most talented and creative chefs around.

Eric's passion for hospitality has taken him all over the world. He has worked internationally at some of the most renowned restaurants, including Alain Ducasse at the Plaza Athenee in Paris and other award-winning restaurants in London, Montreal and Los Angeles. In California, Eric found an exciting environment to persue his career and continue to share his love for haute cuisine working alongside me.